Carrot cake is one of those timeless classics that never gets old, and while the traditional version is undeniably delicious, this revamped recipe is perfect for those wanting to serve something a little different. The addition of coconut cream in the icing gives the cake a lighter finish that literally melts in your mouth with every bite and makes going back for seconds hard to resist. This version is also baked in a tray rather than the usual round cake tin, which makes it great for slicing into easy squares to dole out to guests or serve alongside your afternoon cuppa. Once baked, store it in the fridge to keep it fresh and pull it out 15 minutes before serving to let the icing soften a little. Enjoy!
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